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Flavour and Safety Aspects of Sweetened Soy Sauce With Fermentation Modification

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Commonly soy sauce fermentation divided into two stages, the solid-state koji fermentation followed by liquid state of moromi fermentation that commonly takes places up to 2 months. This research explored alternative fermentation techniques to shorten the production time, and thus reducing production cost, without sacrificing the safety aspect and flavor quality of the sweetened soy sauce. Several modifications in the koji fermentation (4 days and 7 days) and moromi fermentation (14 days and no fermentation) were applied in sweetened soy sauce production. total plate count and coliform enumeration showed that only the soy sauce with moromi fermentation meet the SNI National Standard(< 10CFU/g for both total microbial and total coliform number). Soy sauce produced with 4 days koji fermentation and 14 days moromi fermentation showed better preference, and stronger flavor detection by panelists due to higher content of aspartate and glutamate which are known to enhance perception of other flavor, compared to sweetened soy sauce produced with longer koji fermentation (7 days) and 14 days moromi fermentation. After that soysauce with 2, 6, 10 days of moromi fermentation was produced and analyze its preference and microbial. the result showed that soy sauce with 6 days fermentation can be accepted by consumer.

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Availability

B01777

(Rack Thesis)

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Detail Information

Series Title

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Call Number

1777

Publisher

: Swiss German University., 2014

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Fermentation
Soy sauce
Koji
Moromi
Soybean

Specific Detail Info

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